Turkish in origin, the famous shish kabab, or kabob as we say it, is an easy, inexpensive and quick way to enjoy dining al fresco. Shish, meaning ‘skewer’, is also fun to cook and eat.
On the way home from work, a stop at the grocer the other day had me puzzled as to what to prepare for supper. Instantly I thought of kabobs. Chicken marinates fairly quickly especially when you cut it into bite size pieces and it cooks in less than 15 minutes. While the meat marinates is plenty of time to prep the onion and bell pepper to aid in flavoring the chicken on the skewers. And during this time, I steamed a bunch of asparagus, prepped the bread and also had a left-over casserole heating in the oven. Ninety minutes later, we were enjoying a wonderful meal on the patio as the sun went down for the evening.
This is a simple yet flavorful marinade that I think brings out a great, grilled chicken taste. Enjoy!
Chicken Kabob Marinade
about 4 servings
2 1/2 pounds boneless chicken, breast or thigh meat, cubed
2 tablespoons lemon juice
1 tablespoon soy sauce
1 tablespoon red wine vinegar
3/4 teaspoon granulated garlic
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/4 teaspoon ground bay leaf
1/4 teaspoon granulated onion
1/8 teaspoon cayenne
1 tablespoon light vegetable oil
Whisk the lemon juice, soy, vinegar, garlic powder, pepper, salt, bay leaf powder, onion powder and cayenne in a medium bowl. Whisk in the oil and mix in the chicken coating well. Cover and refrigerate for 45 minutes to an hour. Remove and thread onto skewers for grilling. Use the marinade as a grilling baste during the first rotation.